Ingredients:

  • 1 lb (450 g) large shrimp, peeled and deveined
  • 1 tablespoon (15 ml) vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 tablespoon (15 g) curry powder
  • 1 teaspoon (5 g) turmeric powder
  • 1 teaspoon (5 g) red chili flakes (adjust to taste)
  • 1 can (14 oz / 400 ml) coconut milk
  • 2 medium tomatoes, diced
  • 1 tablespoon (15 ml) fish sauce (optional)
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
  • Cooked rice or quinoa (about 2 cups)

Instructions:

  1. Rinse shrimp under cold water and pat dry.
  2. Heat oil in a large skillet over medium heat.
  3. Add onions and sauté until translucent, about 5 minutes.
  4. Stir in minced garlic and grated ginger, sautéing for 1 more minute until fragrant.
  5. Mix in curry powder, turmeric, and red chili flakes; toast for 1 minute.
  6. Pour in coconut milk and incorporate diced tomatoes; bring to a gentle simmer.
  7. Add shrimp to the skillet and cook until they are pink and opaque, about 5-7 minutes.
  8. Stir in fish sauce, salt, and pepper to taste; adjust flavors as needed.
  9. Top with fresh cilantro and serve over cooked rice or quinoa.